Flavonols are known to be responsible for the formation of unwanted deposits and, as reported in the literature, several cases have been confirmed in both red and white wines since 1969. The molecule that, of all factors, can be considered the main determinant of this phenomenon is the so-called “quercetin.” One of the most widely accepted hypotheses holds that glycosylated quercetin derivatives undergo glycosidic bond hydrolysis during fermentation and aging, subsequently releasing the aglycone.

By virtue of this transformation, the lower solubility of aglycone in aqueous solution is manifested by precipitation.

This talk will shed light on the dynamics of quercetin precipitation in wines and present a new approach to stabilization, characterized by enzymatic hydrolysis of the glycosidic bond, to accelerate the release and subsequent precipitation of the molecule.

Thanks to years of research and trials on wine, Oenofrance Italia finally presents the operational solution for the elimination of quercetin aglycone, through an innovative bonding product that can also be used in BIO wines.

In the first part of the video, Daniele Pizzinato, Oenofrance Italy R&D manager, will introduce the general concepts of quercetin, with hints of experiments aimed at understanding the phenomenon of its precipitation.

Next, Simone Vincenzi, Professor at the University of Padua, will explain in detail the control systems and solutions to the problem, the result of the project started in 2018 in collaboration with Oenofrance Italia.

For more information email: dpizzinato@oenofrance.it.

The reports shown in these videos were presented during Enoforum Italia Virtual (May 18-20, 2021) in the module organized in collaboration with Oenofrance.